Last week I shared this recipe for Cauliflower Gruyere & Thyme Gratin that is perfect for those nights when you just want cheese for dinner. Well, this chocolate avocado puddings is the sweet-tooth breakfast version of that same feeling: for days when you just want chocolate for breakfast.
This recipe is one of my favorites from Foraged Breakfast, my eCookbook, which you should definitely go check out if you like breakfast. Not only does avocado chocolate pudding come together in minutes, it's extraordinarily creamy, and pairs perfectly with fresh berries! Where as normal pudding might leave me in a sugar coma, I can eat this chocolate pudding for breakfast and feel just fine until lunch. So, basically, everyone wins.
There are a lot of ways you can deck out your chocolate avocado pudding, though this recipe calls for raspberries and cacao nibs. Other delicious options would be toasted hazelnuts, whipped coconut milk, strawberries, or even a paleo blender brownie 😍
If you give it a shot, share a picture! I'd love to see what you come up with. Remember to tag @ForagedDish
Serves: 2 | Total Time: 10 minutes
- 2 avocados (180g)
- 1/4 cup milk of choice
- 2 tablespoons honey
- 3 tablespoons cocoa
- 1 teaspoon vanilla
- Pinch salt
- For serving: raspberries and cacao nibs
- Slice avocados in half, removing pit, and scoop flesh into a blender.
- Add milk, honey, cocoa, vanilla and a pinch of salt to the blender, and place lid on blender jar. Turn the blender on high and blend for 1 minute, or until the pudding is creamy and has no chunks. (See note below).
- Use a spatula to scoop pudding into serving dishes, and top with fresh raspberries, cacao nibs, or other toppings of your choice.